Finding a gluten-free bread that is moist, sturdy, and packed with flavor can be a challenge, but this Gluten-Free Cinnamon Apple Bread checks every box. This recipe combines the natural sweetness of fresh, tart apples with a rich, buttery cinnamon-sugar swirl that runs through the center of every slice. It is a dense, “cake-like” quick bread that fills your home with the aroma of a country bakery. Whether you have celiac disease or are simply reducing gluten, this loaf proves you don’t have to sacrifice texture or taste for a dietary-friendly treat.
Why This Recipe Works
- The “Tandem” Moisture Method: We use both grated and diced apples. The grated apples melt into the batter to provide consistent moisture, while the diced apples provide those delightful “pops” of fruit texture.
- Flour Science: By using a high-quality 1-to-1 gluten-free flour blend with xanthan gum, we mimic the elasticity of gluten, preventing the common “crumbly” or “gritty” texture often found in GF bakes.
- The Cinnamon Swirl: Layering the batter with a cinnamon-sugar mixture creates a beautiful interior pattern and a crunchy, caramelized top crust.
- Oil-Based Fat: Using vegetable oil instead of butter keeps the bread soft for several days, as oil stays liquid at room temperature while butter solidifies.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 50–60 Minutes
- Total Time: ~1 Hour 20 Minutes
- Yield: 1 Large Loaf
- Difficulty: Easy
Ingredients
- For the Bread:
- 2 cups Gluten-Free 1-to-1 Flour Blend (with xanthan gum)
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 Large Eggs
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 cups Apples, peeled and diced (Granny Smith or Honeycrisp are best)
- For the Cinnamon Swirl:
- 1/3 cup Light Brown Sugar
- 1 Tbsp Ground Cinnamon
- Optional Glaze: 1/2 cup Powdered Sugar mixed with 1 Tbsp Milk.
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Mix Dry & Wet: In a large bowl, whisk the GF flour, sugar, baking soda, and salt. In a separate bowl, whisk the eggs, oil, and vanilla.
- Combine: Fold the wet ingredients into the dry until just combined. Gently fold in the diced apples.
- The Layering: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter and the rest of the cinnamon sugar.
- The Swirl: Use a butter knife to gently swirl the cinnamon sugar into the batter using a figure-eight motion.
- Bake: Bake for 50–60 minutes. Because gluten-free batters are denser, ensure a toothpick comes out completely clean from the center.
- Cool: Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Conclusion
This Gluten-Free Cinnamon Apple Bread is a masterclass in seasonal baking. It is hearty enough for breakfast but sweet enough for a dessert. The way the cinnamon sugar caramelizes against the tart apples creates a flavor profile that is quintessentially fall. It is a reliable, delicious recipe that will have everyone—gluten-free or not—asking for a second slice.
(FAQ)
Q: Which apples are best for this bread?
A: You want an apple that holds its shape and offers a bit of tartness to balance the sugar. Granny Smith, Honeycrisp, or Braeburn are the gold standards for baking.
Q: Why is my gluten-free bread gummy?
A: This usually happens if the bread is underbaked. Gluten-free loaves often need a few extra minutes in the oven compared to wheat loaves. If it looks brown on top but is gummy inside, tent it with foil and bake for 5-10 more minutes.
Q: Can I freeze this loaf?
A: Yes! Wrap the cooled loaf in plastic wrap and then foil. It will stay fresh in the freezer for up to 3 months.
